A #12 (2.8-ounce) scoop is the perfect amount of cookie dough to fill my mini-skillets. Err on the side of underbaking rather than overbaking, as these taste best when gooey.
Ingredients
1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter, divided
1/3 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips (I chop up a bar or two of Trader Joe's chocolate, which makes great chocolate chunks for this)
Instructions
Preheat oven to 375 degrees. Lightly coat two 5-inch cast iron skillets with nonstick spray. (Or, if you've doubled or tripled the recipe, coat as many mini cast iron skillets as you'll be using).
In a large bowl, combine flour, baking soda, and salt; set aside.
Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 2 minutes. Remove from heat; strain through a cheesecloth or a fine sieve.
Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12 to 15 minutes. Start checking at 12 minutes, as you don't want them to overbake.
Serve immediately, topped with ice cream, if desired.
Ingredients
1-3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter, divided
1/3 cup sugar
1/2 cup dark brown sugar, packed
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 cup chocolate chips (I chop up a bar or two of Trader Joe's chocolate, which makes great chocolate chunks for this)
Instructions
Preheat oven to 375 degrees. Lightly coat two 5-inch cast iron skillets with nonstick spray. (Or, if you've doubled or tripled the recipe, coat as many mini cast iron skillets as you'll be using).
In a large bowl, combine flour, baking soda, and salt; set aside.
Melt 10 tablespoons butter in a medium saucepan over medium heat. Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 2 minutes. Remove from heat; strain through a cheesecloth or a fine sieve.
Stir in remaining 4 tablespoons butter until completely melted. Whisk in sugars and vanilla until well combined. Whisk in egg and egg yolk until well combined. Add flour mixture, beating just until incorporated. Gently fold in chocolate chips.
Divide mixture into the prepared skillets. Place into oven and bake until edges are golden brown but center is still moist, about 12 to 15 minutes. Start checking at 12 minutes, as you don't want them to overbake.
Serve immediately, topped with ice cream, if desired.